Tomato-&-Olive-Stuffed Portobello Caps

Tomato-&-Olive-Stuffed Portobello Caps

6 Reviews
From: EatingWell Magazine, June/July 2005

Portobello caps make excellent mini casseroles. Here, they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection. Serve them with whole-wheat couscous and a mixed green salad for an easy meal.

Ingredients 4 servings

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  • 2/3 cup chopped plum tomatoes
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup chopped Kalamata olives
  • 1 teaspoon minced garlic
  • 2 teaspoons extra-virgin olive oil, divided
  • 1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried
  • 1/8 teaspoon freshly ground pepper
  • 4 portobello mushroom caps, 5 inches wide
  • 2 tablespoons lemon juice
  • 2 teaspoons reduced-sodium soy sauce

Preparation

  • Active

  • Ready In

  1. Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
  2. Preheat grill to medium.
  3. Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
  4. Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.
  • Tip To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 118 calories; 8 g fat(2 g sat); 2 g fiber; 7 g carbohydrates; 7 g protein; 26 mcg folate; 9 mg cholesterol; 3 g sugars; 0 g added sugars; 318 IU vitamin A; 15 mg vitamin C; 121 mg calcium; 1 mg iron; 338 mg sodium; 430 mg potassium
  • Nutrition Bonus: Vitamin C (26% daily value)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1 high-fat meat

Reviews 6

January 16, 2014
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By: EatingWell User
So easy and good! I skipped the rosemary and baked them instead as it is winter and I didn't want to turn on the outdoor BBQ. I cooked them at 450 for 12 min with the soy sauce, lemon juice sauce, then added the other mixture and cooked for 10 more minutes. They were so delicious! I will absolutely make them again! Pros: The taste was fantastic and it was very easy
May 31, 2012
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By: EatingWell User
Great meal! I love this for a dinner meal! Quick and easy. I added more rosemary (about 1/2 tsp. dried rosemary). I made this using the broiler on low instead of the grill. I served it with couscous and a side salad as recommended. Delicious! Pros: Easy, healthy, quick
May 15, 2012
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By: Ruth Burnham
Delicious! E en my husband liked it! Pros: Easy, tasty, healthy
September 13, 2010
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By: EatingWell User
I went a step further and added spinach from one of your recipes. Filling and delicious. Food is never boring with your recipes.
May 30, 2010
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By: EatingWell User
This was excellent! Being vegan, I left the cheese off, but otherwise, it has great flavor! I ate one, and my husband ate the other three for lunch recently. This will definately be made again, and soon, esp with grilling season full on.
May 07, 2010
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By: EatingWell User
DELICIOUS!!! And quite filling -- easily a meal. As much as I love the smell of rosemary, I am not fond of the taste; so I substituted tarragon. Also added some cooked shrimp to the filling. Yummy!